How to make
Oven - 360°F (180°C). Cake mold - 12x5″ (30x13 cm) - 1 pc.
Rising
In a medium bowl, mix the flour, yeast and salt. Add the cold water and form a ball of dough with your hands. Transfer it into a lightly greased bowl with olive oil or oil, turn it on all sides to coat it well and cover it with cling film. Leave it for 1 hour at room temperature and then put in the refrigerator for 12 hours.
Bread
In a large bowl, mix the flour, yeast, salt, sugar, and powdered milk. They are combined. Grab the risen dough from the refrigerator and cut it into small pieces. Pour the cold water into the bowl of the mixer, add the pieces of risen dough and add the flour mixture. The dough is kneaded at the lowest speed of the mixer for 5 minutes.
Increase the speed to second stage and continue mixing for about 4 to 6 minutes or until the dough starts to pull away from the bowl, until it's smooth and elastic but not too sticky. Add the diced butter and mix for another 3 to 5 minutes or until it separates from the sides of the bowl again.
Remove, place it in a greased bowl, cover with foil and leave at room temperature for 1 hour. Transfer it onto a lightly floured surface, by lightly sprinkling it on top with flour and patting with your palms to remove air bubbles . Then it is divided into two equal parts, about 1.1 lb (500 g) each.
The dough is not torn, but cut with a sharp knife or the sharp spatula. Each piece of dough is formed into a circle, its edges are folded towards the center to form a bohcha and they're lightly pressed. It is turned upside down and the dough is rotated with the palms of the hands on the work surface to create surface tension and seal the folds.
Wrap it with foil and leave it for 25-30 minutes to rise again. After these minutes, the dough is turned onto a lightly floured surface and a rectangle is formed with the hands, its short side is folded to the middle and the other is folded over it to make an envelope and the short side is once again pulled and folded towards the middle with your fingers and palms. The other side is folded in the same way and the two are joined in a finger stitch. Turn it so that the seam is on the bottom side and gently roll it back and forth with your hands, until the required length is obtained according to the baking mold.
Grease the mold with spray or butter, put the bread in it, wrap with foil and leave it to rise for 1 hour or until it fills the mold well. Bake at 360°F (180°C) for about 30-35 minutes.
It can be placed in a suitable container at the bottom of the oven and pieces of ice to evaporate during the baking of the bread, which will contribute to the formation of a nice crust. After removing it from the oven, the crust can be smeared with good quality butter.
The White French Sandwich Bread is ready.
Note: Unbleached flour means that it has not been chemically bleached. It is sold in organic food stores. The cold water is added because when the dough is kneaded, whether by hand or in a mixer, the friction increases the temperature and a dough needs a temperature of 80°F (24°C).
Since I did not believe it and for the first time I worked with cold, almost icy water, after kneading it with a mixer, its temperature was exactly 80°F (24°C). A great temperature for a dough to rise without losing the yeast.
Plain flour can also be used, but since this is my first time making this recipe, I followed the directions.
Instant dry yeast is in bags of 0.4 oz (11 g). I measured the amount of all products on an electronic scale.
Note: This recipe is extremely easy, not laborious, only the description is longer. It's easy. I made a half dose of the flour. In terms of weight, it is exactly 1.73 lb (785 g).
